If you really want to preserve enzymes while destroying parasites and germs, two weeks in the freezer should do it.? Then you can take the meat out and make jerky at whatever your favorite theory says is the maximum temperature the enzymes can stand, 95 F or 105 F or 115 F or whatever.? (I've read all three.)? For people who know raw meat is good for them but don't like the texture of raw fresh meat, the resulting homemade jerky may be just the thing.

~ Joan